Lemon Bars
Classic lemon bars that are quick, easy, and delicious!
These classic lemon bars inspired by Ina Garten are a simple, foolproof dessert perfect for spring and summer! They are super quick and easy to make and require minimal ingredients. Be sure to use fresh lemon juice and zest for the best flavor. You can even try swapping out the lemon juice with fresh lilikoi juice for a fun, tropical spin. These bars are best eaten cold, so you can store them in the fridge and they get better as the days go on (if they last that long!). The lemon (or lilikoi) flavor becomes even more pungent and the crust softens to the perfect texture. Don’t fuss with any other lemon bar recipe because these truly are the best!
Ingredients
Crust:
½ pound unsalted butter, at room temperature
½ cup granulated sugar
2 cups flour
⅛ teaspoon salt
Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Instructions
Preheat oven to 350°F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet. Chill for at least 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners' sugar. Enjoy!
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